Tag Archives: mexican

Mexican Shakshuka

Mexican Shakshuka

Ohemgeeee, I love breakfast food! I’m not sure if it’s the food itself (although, I DO love me some quality eggs in every form), or that I just get really excited about it because it’s the first meal of the day. Either way, breakfast food makes me happy, and it makes me even happier if it’s Mexican. If huevos racheros is on the brunch menu, I don’t even consider ordering anything else.

I sent out this recipe to my email subscribers a week ago, but several people who have missed it have been asking about it, so here it is! I love shakshukas because not only are they homey and delicious, they are so pretty as well. There’s nothing better than looking at bright yellow eggs simmered in delicious red tomato sauce. I know shakshukas originate from the Middle East, but I don’t see anything wrong with putting a Mexican twist on it with some spices, olives, and avocados (and cheese)!

Mexican Shakshuka

Mexican Shakshuka

Mexican Shakshuka

The best thing about this dish is that it’s a one pot meal, so the clean up is easy (that alone makes it a great dish in my book). It’s also a great one to make for friends and family because it’s easy to put together but so fancy and colorful to look at! If you end up making this, please let me know below about how it turned out. I love reading all your comments and reviews on my recipes!

Mexican Shakshuka

Mexican Shakshuka

Mexican Shakshuka
Mexican Shakshuka
 
Prep time
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Total time
 
Ingredients
  • 2 tbsp coconut oil
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • 1 large bell pepper, chopped
  • 1 tbsp tomato paste
  • 1½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (optional - omit if you don't like spicy)
  • 2 14-oz cans diced tomatoes
  • Salt and pepper, to taste
  • ⅓ cup sliced black olives
  • 6 eggs
  • ¼ cup grass fed, raw cheddar cheese, shredded (optional)
  • ½ ripe avocados, sliced
  • Cilantro, for garnish
  • Organic, non-GMO corn tortillas (optional)
Instructions
  1. Heat coconut oil over a large skillet over medium high heat.
  2. Add onions and stir and cook until they are translucent, about 5 minutes.
  3. Add garlic and chopped bell pepper and cook for 5 minutes until they are soft.
  4. Add tomato paste, chili powder, cumin, oregano, and cayenne, and stir with the vegetables for about 1 minute.
  5. Add diced tomatoes with salt and pepper, stir and bring it to simmer. Lower the heat to medium low and let it cook for 8 minutes until the sauce starts to reduce.
  6. Stir in sliced black olives, and crack the eggs on top of the sauce without breaking the yolk. Make sure they are evenly spaced over the sauce.
  7. Bring down the heat to low, cover the pan, and allow the eggs to cook for 8-10 minutes, depending on how runny you want the yolk.
  8. Layer the cheese over the eggs, if using, and cover for an additional 30 seconds to let it all melt.
  9. Remove from heat and garnish with avocado slices and chopped cilantro.
  10. Serve with warm tortillas, or eat it on its own!

Paleo Whole30 Mexican Shakshuka

Paleo Horchata

paleo horchataHappy Cinco de Mayo! I love any good excuse to feast on Mexican food, my favorite cuisine, and that’s what this day is for me. Back in college, it also meant getting copiously wasted on shots of tequila and endless amount of margaritas. These days, it’s mostly about the food… but that doesn’t mean I can’t enjoy a little bit of a spiked cocktail now and then, right?

I first tried horchata when I used to live in New York City. My friends and I went to a Mexican restaurant and I saw it for the first time on the menu, and decided to try it out. This was before I found out about my dairy sensitivity, and while I truly joined how creamy and sweet it was (it was like a delicious, cinnamon-y milkshake!), my stomach did not at all later that night. Needless to say, I haven’t tried it again since.

paleo horchata

paleo horchata

paleo horchataWell, I thought it was time to introduce horchata back into my life without the dairy part. Because 1) it’s Cinco de Mayo and 2) I think a rum-spiked creamy cocktail that won’t make me sick is a good thing to add to my life. Them’s the facts. This paleo horchata feels so decadent but it’s made with all clean, healthy ingredients, and sweetened with a touch of honey. You can even make it for the entire family and add the alcohol at the end for the adults. I highly encourage you make this and enjoy it with a side of tacos, guacamole, and sombreros!

paleo horchata

Paleo Horchata
 
Prep time
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Total time
 
Serves: 4-6 servings
Ingredients
  • 1 cup raw cashews
  • 2 cinnamon sticks
  • 4 cups filtered water
  • 2 tbsp raw honey, melted
  • ½ tsp vanilla extract
  • Ice
  • Ground cinnamon, for garnish
  • ½ cup rum (optional)
Instructions
  1. Soak cashews and cinnamon sticks in 4 cups of water for at least 3 hours at room temperature.
  2. Place the mixture in a high-powered blender and blend for several minutes until smooth.
  3. Strain through a cheesecloth into a pitcher.
  4. Stir in honey and vanilla extract. Add rum if using, then chill in the refrigerator.
  5. Serve over ice, garnished with ground cinnamon, if using.

Paleo Dairy Free Vegan Horchata

Mexican Stuffed Delicata Squash

Mexican Stuffed Delicata SquashI’m so happy it’s almost the weekend. It’s been a rough week. Getting back in the groove of things after a holiday is always difficult, but I’ve been crazy busy, and 2 days ago I skidded in my car in the rain and almost got into an accident. I’ve been in a funk ever since and I can’t shake off the scary feeling of experiencing almost running my car into a telephone pole.

Someone told me before moving to NorCal, that it doesn’t rain much here. They lied so hard. It’s been raining off and on for 7 days straight, and it supposed to for the next week. Now that I’m terrified of driving in the rain, I think I’ll just hole up in my apartment for the weekend, watch Christmas movies, and go online shopping for myself my Christmas list.

Speaking of which, we are planning on getting our Christmas tree and decorating the apartment. Yay! Christmas lights always make me happy. Oh! And if you follow me on Instagram, you probably saw that I just received my first cow share ever from Morris Grassfed and I’m so excited to cook and eat some great meals. Like this stuffed squash I made. So.. things are looking up for me (hopefully).

Mexican Stuffed Delicata Squash
Are you sick of squash yet this season? I’m not, clearly. They are my favorite. So is Mexican food. I always say if I can only have 1 type of cuisine for the rest of my life, it would be Mexican. So basically, I loved this dish a lot.

Mexican Stuffed Delicata Squash
Mexican Stuffed Delicata SquashMexican Stuffed Delicata SquashI love that you can add whatever you want to this. It’s basically like potato skins, so load up with sour cream, cheese, salsa, hot sauce, or whatever’s your jam. Have a great weekend, all!

Mexican Stuffed Delicata Squash

MEXICAN STUFFED DELICATA SQUASH
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 delicata squash
  • 1 tsp olive oil
  • 1 tbsp butter
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef
  • 1 tsp cumin
  • 2 tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • 1 6-oz can black olives, sliced
  • 1 avocado
  • Juice of ¼ lime
  • salt, to taste
Instructions
  1. Preheat oven to 450 degrees F.
  2. Slice the squash in half lengthwise and scoop out the seeds and strings.
  3. Rub 1 tsp olive oil on the cut sides of the squash and sprinkle with salt.
  4. Bake cut side down for 25 minutes, or until cooked through.
  5. While the squash is cooking, heat 1 tbsp of butter in a large skillet over medium high heat.
  6. Add diced onion and garlic and cook until soft, about 4 minutes.
  7. Add beef with cumin, chili powder, garlic powder, and paprika, stirring and breaking it until cooked through, about 5 minutes.
  8. Stir in sliced olives and cook 1 minute.
  9. Spoon the meat mixture evenly into 4 squash halves.
  10. Mash avocado with lime juice and some salt.
  11. Top with mashed avocado and serve!
  12. You can add anything else you like, like sour cream, cheese, or hot sauce!
Notes
If you want to add cheese, sprinkle it on the stuffed squash a step before topping with mashed avocado. Put it back in the oven for 5 more minutes to get it nice and melted!

Paleo Gluten Whole30 Mexican Stuffed Delicata Squash